“Bounty Bar” Coconut Pudding

To be perfectly honest, I have never been much of a chocolate bar type.

Even as a kid, I preferred my indulgences to be sweet and sour, or I wanted my chocolate in the plainest form ever.  I remember as a young teen buying a solid white chocolate bar from the chocolate store in the mall, and I would sit on a bench and slowly break of pieces and let them melt in my mouth.  Mmm..chocolate.

But there was always one chocolate bar that almost did it for me.  BOUNTY. Other than always being a little too sweet for me, I loved how rich and simple it was, and always felt full after two bites.

Last night I was browsing through Winners- Canada’s version of TJ MAXX for the Americans in the house-and I spotted coconut emulsion.  Emulsion? I was curious.  The label says it was bakers number one choice because the flavor was stronger than extract.  The ingredients seemed pretty natural, and the price was right, so I went for it.  While standing at the cash register, I realized this emulsion would be the perfect beginning to my Bounty Bar Pudding.

Once home I assembled my ingredients.  I decided to make a coconut pudding and a chocolate pudding and then layer them.  The only rules were that they had to be healthy and delicious, so off I went…

While I usually mix my puddings by hand, I mixed these in the blender so that the coconut would blend it nice and smooth. I also wanted to add coconut butter to make it a little more rich.

Once both puddings were complete, I let them chill out in the fridge. “What’s up chocolate pudding?”  ”Not much coconut pudding, just chillin.”

Once my puddings has chilled and were nice and thick, I layered them and topped them with shredded coconut and cacao nibs.  Ta da!

With a hefty dose of protein, healthy fat and antioxidants, this was a perfect way to enjoy the evening in style.

[box]

Bounty Bar Pudding

Coconut pudding:

• 1/2 cup Coconut milk (unsweetened)
• 1/4 cup Shredded coconut (unsweetened)
• 1/4 tsp Coconut emulsion
• 1 tsp Coconut butter
• 1 tbsp Chia seeds
• 1 tsp Xantham gum
• Stevia (or sweetener of choice)

Chocolate pudding:

• 1/2 cup Coconut milk (unsweetned)
• 1/4 tsp Vanilla extract
• 1 tsp Raw cacao
• t tsp Coconut butter
• 1 tbsp Vega chocolate protein powder
• Stevia (or other sweetener of choice)

Toppings:

• 1tsp Shredded coconut (unsweetened)
• Raw cacao nibs

1. Start with the coconut pudding and blend all ingredients- but don’t add xantham gum until the very end. Set aside.
2. Blend all of ingredients for chocolate pudding, set aside in a separate bowl.
3. Let both bowls chill in refrigerator for 10 minutes.
4. Layer your puddings, add your toppings and dig in!

[/box]

What’s your favorite chocolate bar?

Tagged as: breakfast, chocolate, coco, coconut, cookies, oats, peanut flour, protein, vegan